Area of research
Nutrition and Dietetics · Molecular Biology
Research interest
Research interests include Food science, Chemistry, Fermentation, Prebiotic, Bran, and Variation (astronomy).
Recent Advances in Integrating Machine Learning with Omics Approaches in Food Science and Nutrition Research
Advanced Modification Strategies of Plant-Sourced Dietary Fibers and Their Applications in Functional Foods
Changes of Barley Bound Phenolics and Their Characteristics During Simulated Gastrointestinal Digestion and Colonic Fermentation In Vitro
Nutritional and functional enhancement of cereal-based foods through lactic acid bacteria Fermentation: Focusing on postbiotics
Inter-individual variation in human microbiota drives differential impacts on the fermentability of insoluble bran by soluble β-glucans from whole barley
Rethinking the classification of non‐digestible carbohydrates: Perspectives from the gut microbiome
Nitrite self-degradation process in radish paocai under the synergistic regulation of prokaryotic microorganisms
Study on the Mechanism of Effect of Protein on Starch Digestibility in Fermented Barley
Development and characterization of whole-grain buckwheat biscuit formula based on extruded 3D printing technology